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You are here: Home / Lunch / FRENCH COLD CUCUMBER SOUP

FRENCH COLD CUCUMBER SOUP

April 12, 2021 by Plant-basedrcp Leave a Comment

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These French Cold Cucumber Soup (Potage au concombre) is easy to make, vegan soup made from simple ingredients and absolutely delicious!

cold cucumber soup


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HOW TO MAKE COLD CUCUMBER SOUP

  1. Cut cucumber in half lengthwise and scoop out the seeds.
  2. Cut the pulp into little cubes, sprinkle with salt, and leave for 30 minutes.
  3. Finely chop garlic, scallions and pecans.
  4. Place the salted cucumbers in a colander and rinse thoroughly under cold water, then dry with a kitchen towel.
  5. In a large mixing bowl, add vegan yogurt, cucumber, grape-seed oil, scallions, garlic and pecans.
  6. Pour the mixture into a high speed blender. Blend until its smooth and creamy.
  7. Ready soup place in the refrigerator for 3-4 hours.

cold cucumber soup

VEGAN COLD CUCUMBER SOUP TIPS

  • Use vegan sugar-free yogurt
  • Scoop out the cucumber seeds with a spoon
  • You could use olive oil instead of grape-seed oil
  • You could substitute pecans for walnuts
  • Do not leave salted cucumber for more than 30 minutes (otherwise it will become too salty)

cold cucumber soup

Other recipes to try:

Vegan French Onion Soup

Parsnip Pumpkin Soup

Cauliflower Fritters

cold cucumber soup

I hope you will love these Cold Cucumber Soup because it’s:

Easy to make

Made from simple ingredients

Dairy-free

Refreshing

and absolutely delicious!

cold cucumber soup

cold cucumber soup

French Cold Cucumber Soup

Plant-basedRecipes
These French Cold Cucumber Soup is easy to make, vegan soup made from simple ingredients and absolutely delicious!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 4 hrs
Course Soup
Cuisine French
Servings 4
Calories 150 kcal

Ingredients
 
 

  • 2 cucumbers
  • 1 tbsp scallions
  • 1 clove garlic
  • 2 cups vegan yogurt (sugar-free)
  • 1 tbsp grape-seed oil
  • 10 pecans
  • salt&pepper (seasoning)

Instructions
 

  • Cut cucumber in half lengthwise and scoop out the seeds.
  • Cut the pulp into little cubes, sprinkle with salt, and leave for 30 minutes.
  • Finely chop garlic, scallions and pecans.
  • Place the salted cucumbers in a colander and rinse thoroughly under cold water, then dry with a kitchen towel.
  • In a large mixing bowl, add vegan yogurt, cucumber, grape-seed oil, scallions, garlic and pecans.
  • Pour the mixture into a high speed blender. Blend until its smooth and creamy. Ready soup place in the refrigerator for 3-4 hours.

Nutrition

Calories: 150kcalCarbohydrates: 15gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 18mgPotassium: 225mgFiber: 2gSugar: 8gVitamin A: 125IUVitamin C: 20mgCalcium: 176mgIron: 1mg
Keyword cold cucumber soup, vegan cold cucumber soup
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Filed Under: Lunch, Popular recipes, Soups and Stews Tagged With: soup

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